Considering everyone knows the hardest thing about recreating the restaurant experience at home is finding enough "Kiss me I'm Irish" or "Kiss me because I'm aggressively not Irish" buttons to fill your suspenders, the sweet Asian eats-slinger Wild Ginger's decided to quit that and do the second-hardest thing -- making food you make taste good -- by bottling two of its most popular flavors (the Chili Sambal and Curry Spice) then imparting their wisdom on how to use them in stupidly easy ways in your own luxurious studio apartment. Each of these is perfect for:
Someone Else Who Regularly Drinks Before Noon: The Triple Door Sambal Mary: Add 1.5oz premium vodka & 2oz tomato juice to a 1/2oz each Worcestershire, lemon juice, and the Sambal, and you get a version of the breakfast drink with a spicy Asian kick, also the finishing move of Liu Kang during his brief Tabasco sponsorship.
Someone Else Who Regularly Drinks Any Other Time: Sambal Chicken Wings: Toss some ready-to-eat wings with a mix that combines two parts Sambal w/ one part honey, not to be confused with what you say if someone asks "how long is the list of Jessica Alba's memorable roles"?
Someone Who's Lazy And Can't Follow Directions Yourself: Curry Chips, which you make by -- try and follow this -- spooning some Curry Spice into a bag of chips and shaking 'em; or Late Night Ramen (once drained you toss w/ Sambal, soy sauce & vinegar, then top w/ the Curry), which is the perfect meal when you're like, "Thank Goodness it's Friday and I'm still hungry because I didn't eat out at Thank Goodness it's Friday's".